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Category: Main Course Meals
Prep Time: 15 Cook Time: 20 Total Time: 35
2 teaspoons minced garlic
1 teaspoon fresh grated gingerroot
1/2 cup honey
1/4 cup low-sodium soy sauce
1 lime (juice of one lime)
1/8 teaspoon hot sauce (sriracha sauce)
1 pound raw shrimp (shelled and deveined)
1/4 cup chopped yellow onion
1/4 cup chopped green bell pepper
4 ounces grape tomatoes (halved)
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil (divided)
17 ounces rice (2 cups cooked)
2 tablespoons fresh chopped cilantro
Mix all ingredients for marinade in a bowl with a wire whisk. Pour 2/3 of it over cleaned shrimp and let marinate in refrigerator for 2 hours. Reserve the rest of the marinade.
When ready to begin cooking, remove the shrimp from the refrigerator, put shrimp in a strainer to drain off excess marinade. Discard the marinade the shrimp was in. Then pat the shrimp dry with paper towels.
Put 1 tablespoon of the oil in a small skillet and saute the onions and peppers. Season with salt and pepper. When they're translucent, add the tomatoes, cover and turn down to medium low to allow the tomatoes to soften. When they are soft, add the reserved marinade, remove the lid and let it reduce down to get a little thick.
Then put the rest of the oil in a large skillet and turn it on hot and sear the shrimp quickly on each side; about 1-2 minutes per side. Don't crowd them in the skillet or they will just steam and not caramelize. If necessary, do them in 2 batches.
To plate, spoon rice onto dish, spoon the tomato mixture over rice with the thickened sauce, then place shrimp on top. Sprinkle fresh cilantro on top and serve.
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Honey-Garlic Shrimp Over Rice
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Really savory and delicious!
Category: Main Course Meals
Prep Time: 15 Cook Time: 20 Total Time: 35
2 teaspoons minced garlic
1 teaspoon fresh grated gingerroot
1/2 cup honey
1/4 cup low-sodium soy sauce
1 lime (juice of one lime)
1/8 teaspoon hot sauce (sriracha sauce)
1 pound raw shrimp (shelled and deveined)
1/4 cup chopped yellow onion
1/4 cup chopped green bell pepper
4 ounces grape tomatoes (halved)
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil (divided)
17 ounces rice (2 cups cooked)
2 tablespoons fresh chopped cilantro
Mix all ingredients for marinade in a bowl with a wire whisk. Pour 2/3 of it over cleaned shrimp and let marinate in refrigerator for 2 hours. Reserve the rest of the marinade.
When ready to begin cooking, remove the shrimp from the refrigerator, put shrimp in a strainer to drain off excess marinade. Discard the marinade the shrimp was in. Then pat the shrimp dry with paper towels.
Put 1 tablespoon of the oil in a small skillet and saute the onions and peppers. Season with salt and pepper. When they're translucent, add the tomatoes, cover and turn down to medium low to allow the tomatoes to soften. When they are soft, add the reserved marinade, remove the lid and let it reduce down to get a little thick.
Then put the rest of the oil in a large skillet and turn it on hot and sear the shrimp quickly on each side; about 1-2 minutes per side. Don't crowd them in the skillet or they will just steam and not caramelize. If necessary, do them in 2 batches.
To plate, spoon rice onto dish, spoon the tomato mixture over rice with the thickened sauce, then place shrimp on top. Sprinkle fresh cilantro on top and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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